Seared Rosemary Scallops
Gourmet, August 1995
Seared Rosemary Scallops
Gourmet, August 1995
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four 12 inch long rosemary branches or 10 inch bamboo skewers 1 teaspoon chopped fresh rosemary leaves 1/4 teaspoon paprika 1.8 teaspoon cayenne 16 medium sea scallops (about 3/4 pound) 2 tablespoons olive oil Directions: If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer. In a large nonstick skillet, heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side. Serves 2.
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